Pumpkin Chocolate Chip Cookies

This has to be the easiest cookie recipe ever! It is not quite as good as making it entirely from scratch but when the dough is ready in less than 5 minutes who can complain.
Combine:
1 Spice cake mix
15 oz Pumpkin
Chocolate Chips
Bake at 350 degrees for about 12 minutes.
(yes, it really doesn't need eggs)

Chicken Tikka Masala

MARINADE (or use bottle of Garam Masala Sauce from Albertsons)
1 c. plain yogurt
1 Tbsp lemon juice
2 tsp cumin
2 tsp cayenne pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp salt
1 Tbsp ginger, minced

Marinade chicken for at least one hour. I go for half a day. Grill or broil, on skewers if desired, while sauce is cooking. I would double the sauce recipe below if using more than four small boneless skinless chicken breasts.

SAUCE
1 Tbsp butter
2 cloves garlic, minced
1 jalapeno pepper, minced (or other hot pepper)
1 tsp cumin
1 tsp paprika
1 tsp salt
1 tsp garam masala
1 can tomato sauce, 8 oz.
1 cup heavy or whipping cream
1/4 c fresh cilantro, chopped

Melt butter on medium heat. Saute garlic and pepper. Add seasonings. Stir in tomato sauce. Simmer 15 minutes. Stir in cream. Simmer to thicken, about 10 minutes. Add cooked chicken to sauce and simmer for about an hour.

Goes nicely with basmati rice and naan.

Peanut Butter Cup Trifle

The recipe for this trifle is extremely easy. You have three layers - 1) chocolate muffins or chocolate cake (the muffins have chocolate chips and I like that best); 2) 1 box of vanilla pudding prepared and then mixed with one 8 oz of cool whip; 3) chopped peanut butter cups. Layer cake, pudding, peanut butter cups and then repeat. A perfect recipe - easy, beautiful, and delicious!

This was Gracie's birthday cake when she turned 5. Since it is almost her birthday again, I thought I better get this one posted. I used the Ariel Barbie doll. It was a little hard since her legs were a little bit bigger than the cake. I had to bend her in a little bit. Now I know why they have you use doll picks to put into the cake.

Dirt Cups

At my farewell party at work today, we had fancy dirt cups for dessert. A green metal pail was filled with pudding, oreos, and gummy worms and even had some fake daisies stuck in the dirt and a ribbon tied onto the pail handle. What a great presentation for the spring time - wish I had been the creator of it, but it was my boss Jennifer.

Definite baking inspiration!

Need a new take on your cupcake? The Batch Cupcakery here in Reno (which I so want to go to) has a great site, and this link will take you to 28 really cool ideas for cupcakes, with cool names to go with them:
http://www.batchcupcakery.com/?goto=flavors

For example:
We’re Not in Kansas Anymore. . .
Emerald City Mint frosting with dark chocolate cake. Delicious enough to make Dorothy click her heels two times.

I labeled this under cakes as well, because you could apply the ideas to larger items..

Chocolate Pudding Fudge Cake

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 1/2 cup fat free sour cream
1 cup lowfat milk
1/2 cup water
2 eggs
1/2 cup egg substitutes
1 cup mini semisweet chocolate chips
Glaze:
1/1 cups mini chocolate chips
1 tablespoon canola oil

Preheat oven to 350 degrees. Coat a 10-inch bundt pan with canola cooking spray and dust lightly with flour.
In a large bowl, combine cake mix, pudding mix, sour cream, milk, water, eggs and egg substitute. Beat for 4 minutes, then mix in 1 cup of chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for about 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
To make the glaze: Add chocolate chips and oil to a 2 cup glass measure and cook in microwave oven until soft ( about 20-30 seconds). Stir until smooth and drizzle over cake.
Per serving: 279 calories, 8.5 g. fat 1.5 g fiber
Weight Watchers POINTS = 6

This is the best chocolate cake I have ever eaten! It is so good. Keep in mind that normal cake has about 12 WW POINTS so this is technically low fat cake ( at least that's what Peggy the maker of the cake said ).